Thursday, March 11, 2010

Alton Brown sure is quirky...but makes a GREAT flank steak!

For those of you that shop at Costco, you can appreciate getting food items in BULK.  I like being able to shop once and have food stashed in the freezer for when I don't feel like getting out and doing the grocery shopping.  The draw back to this method of shopping is you end up eating the same food over and over and over.  It can get a bit tedious.  I like to get the flank steak Costco offers, but I found I kept making fajita's with it.  That doesn't do me any good, especially if I am trying to get my blog readers new yummy recipes. :)  I decided for a change of pace and stumbled upon a recipe by Alton Brown.

I LOVE Food Network.  In fact, before child, I used to spend my Saturdays and Sundays camped out watching my favorite cooking shows.  Alton Brown was never on my line up of  shows I drooled over.  I appreciate the fact he is a food GEEK, but I just can't get into that guy.  His food, on the other hand, I can appreciate!

Freaking Yummy Flank Steak! (this isn't what Alton Brown calls it, but he also calls for you to use your blow dryer to blow on the charcoal...GEEK!)

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.


Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.


I've included the recipe in it's entirity from Food Network's web site...Alex and I didn't go to the lengths of using the blow dryer on the coals...just in case you're wondering.  I marinated the steak as the recipe called for and then Alex just threw it on the grill until medium well. 

THIS IS THE BEST RECIPE FOR FLANK STEAK I HAVE COME ACROSS!!!!  You HAVE to try this.  If I was going to open a restaurant, I would use this recipe.  It was so good, you only get pictures of what we didn't eat the first night.  We used the leftovers over greens and had a KILLER steak salad.

4 comments:

Joie de vivre said...

Ha ha! I LOVE Alton Brown BECAUSE he's a geek, but then, I married one, so I'm into that kind of thing. :)

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Tronner said...

I love Flank and Skirt Steak - I remember that Good Eats episode thinking "WTF, Alton" but I'm glad this worked out!

Tronner said...

Almost forgot - you made a killer Carne Asada at your Ridgedale place "back in the day." Have you posted that recipe?